Description
A tasty zucchini lasagna made without pasta.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer zucchini slices over the sauce.
- Add a layer of the ricotta mixture, followed by mozzarella and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and cheese on top.
- Bake for 40 minutes or until the cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- Use fresh zucchini for best flavor.
- Adjust cheese types as desired.
- Can be made ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: zucchini lasagna, healthy lasagna, low-carb lasagna